Mexican Cornbread Recipe
- 1 c. sifted flour
- 1 c. yellow corn meal
- 1 teaspoon baking pwdr
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1 slightly beaten egg
- 1 c. (8 1/2 ounce. can) cream style corn
- 1 c. undiluted evaporated lowfat milk
- 1/4 c. minced onion
- 2 tbsp. minced green chili peppers or possibly jalapeno peppers
- 2 tbsp. minced pimento
- 1/4 c. melted butter
- 1/2 c. shredded cheddar cheese
- Sift flour, corn meal, baking soda and salt together.
- Combine egg, corn and evaporated lowfat milk.
- Mix well.
- Stir evaporated lowfat milk mix into dry ingredients.
- Add in onion, green chili peppers, pimento, butter and cheese.
- Stir till just mixed.
- Pour into a well buttered 9 inch square baking pan.
- Bake at 400 degrees for 20-25 min or possibly till done.
flour, yellow corn meal, baking pwdr, soda, salt, egg, cream style corn, milk, onion, green chili peppers, pimento, butter, cheddar cheese
Taken from cookeatshare.com/recipes/mexican-cornbread-55898 (may not work)